Gravlax
6 servings
10 minutes
And this is just one version of the great northern European dish with the fabulous name "gravlax" or "graavilohi". Scandinavian classic, not much different from our folk methods of pickling. Gravlax is ready the next day.

CaloriesProteinsFatsCarbohydrates
222.9
kcal25g
grams7.9g
grams10.8g
gramsSalmon fillet
750
g
Dill
50
g
Sugar
60
g
Sea salt
60
g
Ground white pepper
5
g

1
Cut the salmon fillet in half. Make several shallow cuts on the skin.
- Salmon fillet: 750 g

2
Mix salt, sugar, and pepper. Chop the dill finely.
- Sea salt: 60 g
- Sugar: 60 g
- Ground white pepper: 5 g
- Dill: 50 g

3
Rub the salmon pieces with a sugar-salt mixture and sprinkle with dill on top.
- Sea salt: 60 g
- Sugar: 60 g
- Ground white pepper: 5 g
- Dill: 50 g

4
Place one piece of fish skin-side down in a suitable container, then place the second piece skin-side up on top. Cover with plastic wrap and leave at room temperature for 3 hours. Then refrigerate.

5
The next day, gravlax can be served sliced thinly.









